Shredded Brussels Sprouts Salad with Cranberries

PREP 10 MIN
•
COOK  18 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

2⁄3 cup (135g) dried puy lentils rinsed

300g brussels sprouts finely shredded with a mandolin or very finely sliced

1⁄2 bunch of fresh mint (80g bunch) leaves picked & chopped

2 spring onions thinly sliced

1 tbs lemon juice

1⁄4 cup (40g) dried cranberries

salt & pepper, to taste

1⁄4 cup (30g) hazelnuts (peeled) chopped

Methodbased on 2 servings
1

Bring a medium saucepan of salted water to the boil. Add lentils and simmer for approximately 18 minutes or until tender but not mushy. Drain, spread on a tray to cool slightly then toss with Brussels sprouts.

2

Add mint, spring onions, lemon juice and cranberries, season with salt and pepper and toss well to combine.

3

Scatter over hazelnuts to serve.

Nutritional Informationper serving

Energy (kJ)

1708 kJ / 408 cals

Protein

24.7 g

Fat

11.4 g

Sat. Fat

2.5 g

Carbs

41.6 g

Sugar

18.7 g

Fiber

19.6 g

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